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Position: Home > Articles > Effect of alkali-modification on hydrophobicity of defatted soybean powder Science and Technology of Food Industry 2010 (9) 86-88

碱改性对脱脂豆粉表面疏水性的影响

作  者:
安静;于国萍
单  位:
东北农业大学食品学院
关键词:
碱改性;脱脂豆粉;表面疏水性
摘  要:
研究了碱改性对脱脂豆粉表面疏水性的影响。结果表明:碱改性后的脱脂豆粉表面疏水性明显提高。碱改性最佳条件为:脱脂豆粉浓度7%、pH11·7、温度60℃、作用时间1·8h。改性后,脱脂豆粉中蛋白最大表面疏水性指数为1159·6±20·74。
译  名:
Effect of alkali-modification on hydrophobicity of defatted soybean powder
作  者:
AN Jing,YU Guo-ping*(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
关键词:
alkli-modification;defatted soybean powder;hydrophobicity
摘  要:
The hydrophobicity of alkli-modified defatted soybean powder was investigated.Results indicated that defatted soybean powder showed higher hydrophobicity than the former after alkli-modification.And the optimized condition was that:the concentration of defatted soybean powder was 7%,pH was 11.7,temperature was 60℃,and time was 1.8h.And the index of the protein hydrophobicity of alkli-modified defatted soybean powder was 1159.6±20.74.

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